Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten Friendly(TM)” Technology

por Lamacchia, Carmela, Landriscina, Loretta, Severini, Carla, Caporizzi, Rossella, Derossi, Antonio
Publicado 2021

Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties

por Caporizzi, Rossella, Schönlechner, Regine, D’amico, Stefano, Severini, Carla, Derossi, Antonio
Publicado 2023